27.2mm seatpost 0.5mm too wide
05-20-24, 10:17 AM
#1
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27.2mm seatpost 0.5mm too wide
Back to the orig topic with a an amendment. Perhaps my orig. "1mm" claim was too high. I would now estimate that it is closer to 0.5mm-0.3mm.
Reason being: I found the orig Fuji OEM seatpost (that I replaced the Satori with in the Fujil it installed w/o incident) . And the OEM has the same no-fit issue -- on vintage GF and Schwinn -- as the Satori. A nat's gluteus hair too wide.
My orig speculation was that ID and OD specs have changed or became ad hoc. I'm more convinced of this now.
BTW: What a weird decision it was to close the other thread. And all the supporting "likes" to the mod decision -- the very definition of filter bubbleness and echo chambers . Immature and cowardly. Restaurant kitchens run hot, folks, and temperaments are on the menu. But scrumptiousness of the cuisine is the ultimate end product. It keeps the critics comin' back for review blurbs. "If you can't stand the heat...."
https://getyarn.io/yarn-clip/57885a5...9-e981a78c45c6
Toodles!
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Reason being: I found the orig Fuji OEM seatpost (that I replaced the Satori with in the Fujil it installed w/o incident) . And the OEM has the same no-fit issue -- on vintage GF and Schwinn -- as the Satori. A nat's gluteus hair too wide.
My orig speculation was that ID and OD specs have changed or became ad hoc. I'm more convinced of this now.
BTW: What a weird decision it was to close the other thread. And all the supporting "likes" to the mod decision -- the very definition of filter bubbleness and echo chambers . Immature and cowardly. Restaurant kitchens run hot, folks, and temperaments are on the menu. But scrumptiousness of the cuisine is the ultimate end product. It keeps the critics comin' back for review blurbs. "If you can't stand the heat...."
https://getyarn.io/yarn-clip/57885a5...9-e981a78c45c6
Toodles!
- moi!
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05-20-24, 10:31 AM
#3
Advocatus Diaboli
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Back to the orig topic with a an amendment. Perhaps my orig. "1mm" claim was too high. I would now estimate that it is closer to 0.5mm-0.3mm.
Reason being: I found the orig Fuji OEM seatpost (that I replaced the Satori with in the Fujil it installed w/o incident) . And the OEM has the same no-fit issue -- on vintage GF and Schwinn -- as the Satori. A nat's gluteus hair too wide.
My orig speculation was that ID and OD specs have changed or became ad hoc. I'm more convinced of this now.
BTW: What a weird decision it was to close the other thread. And all the supporting "likes" to the mod decision -- the very definition of filter bubbleness and echo chambers . Immature and cowardly. Restaurant kitchens run hot, folks, and temperaments are on the menu. But scrumptiousness of the cuisine is the ultimate end product. It keeps the critics comin' back for review blurbs. "If you can't stand the heat...."
https://getyarn.io/yarn-clip/57885a5...9-e981a78c45c6
Toodles!
- moi!
Reason being: I found the orig Fuji OEM seatpost (that I replaced the Satori with in the Fujil it installed w/o incident) . And the OEM has the same no-fit issue -- on vintage GF and Schwinn -- as the Satori. A nat's gluteus hair too wide.
My orig speculation was that ID and OD specs have changed or became ad hoc. I'm more convinced of this now.
BTW: What a weird decision it was to close the other thread. And all the supporting "likes" to the mod decision -- the very definition of filter bubbleness and echo chambers . Immature and cowardly. Restaurant kitchens run hot, folks, and temperaments are on the menu. But scrumptiousness of the cuisine is the ultimate end product. It keeps the critics comin' back for review blurbs. "If you can't stand the heat...."
https://getyarn.io/yarn-clip/57885a5...9-e981a78c45c6
Toodles!
- moi!
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05-20-24, 10:33 AM
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Clark W. Griswold
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Your thread was shut down because you had gotten good information and chose not to accept it and attack everyone in the thread and now you are trying to re-open that and continue the argument but try and come at it slightly differently but the same anger about it.
Restaurant kitchens might be hot temperature wise (because of stoves and ovens) but a good kitchen is well organized and they don't fight each other and they accept the facts. You don't have all the chefs around you saying the dish is still dirty and the dishwasher is screaming at them it is perfectly clean and everyone is wrong in a professional restaurant kitchen.
In the end you got excellent advice in the old thread, accept that or move on from the topic because the moderators were pretty clear.
Restaurant kitchens might be hot temperature wise (because of stoves and ovens) but a good kitchen is well organized and they don't fight each other and they accept the facts. You don't have all the chefs around you saying the dish is still dirty and the dishwasher is screaming at them it is perfectly clean and everyone is wrong in a professional restaurant kitchen.
In the end you got excellent advice in the old thread, accept that or move on from the topic because the moderators were pretty clear.
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05-20-24, 10:43 AM
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No need to rehash this topic.
Thread closed.
Thread closed.
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